
Ingredients
- 1 pound bucatini or spaghetti
- Olive oil
- 1 onion, finely chopped
- 1 fennel bulb, diced, fronds reserved
- Anchovy fillets
- Cuoco Condimento (has the sardines, currants, and all the amazing flavors you need for pasta con sarde!)
- Breadcrumbs (panko or regular)
- Salt and pepper
- optional: garlic.

Cooking Guide
- Prepare the Breadcrumbs:
- Toast the breadcrumbs in olive oil until golden brown. Season with salt and pepper. Set aside.
- Cook the Aromatics:
- Sauté the onion and fennel bulb in olive oil until softened.
- Add anchovy fillets and cook until they dissolve.
- optional: add minced garlic with the onion and fennel.
- Add the Flavors:
- Cook the Pasta:
- Cook the pasta al dente. Reserve some pasta water.
- Combine and Finish:
- Add the pasta to the sardine sauce.
- Add some pasta water to create a smooth sauce.
- Toss in chopped fennel fronds.
- Serve topped with the toasted breadcrumbs.